Hello, mother of a one year old here. My goodness it sounds weird then add I’m turning 30 in a few weeks and (deep breaths Claire) ok I’ll accept it and move on.

Let’s talk about salad instead shall we? I’ve never particularly been a fan and have quite a number of times utter the words ‘I don’t like salad.’

My grandfather used to say that lettuce was waste of stomach space and I hate to say it but I tend to agree with him.

When I used to say that I didn’t like salad, was when I thought that a salad was lettuce leaves dressed with a few other things to pretty them up and coated in an acidic dressing the smell of which was enough to turn my stomach.


You know the type of salad? It’s the kind you get when you order fish and chips at a surf club. Anyway, totally not my kind of salad. Since discovering there’s a whole lot more to them, I’ve, dare I say, almost grown to enjoy them.


Take this vegetable couscous salad with feta for instance. It starts with a base of teeny tiny pasta so really what’s not to love?

You might also like my healthy potato salad recipe.

Then you add some tasty veges and top it with crunchy pine nuts and the best salad ingredient of all (thanks to the Greeks for starting this trend) – feta.


I served it with Moroccan meatballs and it was the most delicious light lunch. The next day I had it with grilled chicken breast and it was just as good. The perfect accompaniment to the last of the summer barbeques.

I should mention, you can add whichever veges you like instead of the capsicum – zucchini, asparagus, broccoli, corn – just pick your favourite. Enjoy!


Vege couscous salad with feta

Vege couscous salad with feta

Yield: 4
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes


  • 1 cup water
  • 2 tsp olive oil
  • 1 cup couscous
  • 1 tsp butter
  • 1 small red onion, diced
  • 1 red capsicum (bell pepper), diced
  • ½ lemon, zested and juiced
  • 100g (3.5oz) crumbled Danish feta
  • ½ cup toasted pinenuts (which I forgot to add before photographing!)
  • fresh parsley to season


  1. Bring the water and half the olive oil to the boil in a small saucepan then remove from the heat.
  2. Add the couscous to the water and leave it to rest for a few minutes until the water is absorbed.
  3. Add the butter and use a fork to stir it through while fluffing the couscous.
  4. In a medium frying pan, heat the other half of the oil.
  5. Cook the red onion and capsicum until soft.
  6. Add the lemon juice to the onion and capsicum and stir it through then remove the pan from the heat.
  7. Stir the couscous, onion and capsicum and remaining ingredients together and garnish with chopped parsley and toasted pine nuts.
  8. Serve warm.

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